Shredded cabbage and spinach topped with grape tomatoes, avocado and dressed with blueberry vinaigrette
Vinaigrette:
2 T white balsamic
1/8 cup blueberries
dash thyme
pepper, to taste
- Combine all ingredients. Muddle blueberries with a fork.
Salad:
2 cups cabbage, shredded
1 cup spinach, shredded
1/2 cup grape tomatoes
a few avocado slices
1 green onion
1 chicken breast
- Shred cabbage and spinach; chop grape tomatoes and green onions. Combine vegetables in large bowl.
- Season chicken with Penzeys Greek Seasoning. Grill.
- Chop chicken into bite-size pieces.
- Dress salad and plate. Top with chicken. Serve.
Beverage Pairing: New Belgium Trappist. Yeasty with coriander and banana notes.
